Changes in the vitamin content of cereals, during hydrothermal processes (flaking, puffing, extrusion)
1997
Barna, E. | Leder, F. | Dworschak, E.
The main pupose of our work was to gain further data about B-vitamin losses during industrial-scale hydrothermal processes using various whole or almost whole cereal-grains as basic materials, because these processes are expected to deliver products rich in vitamins and other valuable nutrients. The simultaneous effect of moisture and heat causes great changes in the structure of the starch and the fine and voluminous structure makes these products suitable for breakfast cereals and snacks.
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书目信息
页码
pp. 243-244
其它主题
Produit cerealier; Cereale pour petit dejeuner; Wandel; Tratamiento termico; Vergleich; Einfluss
语言
英语
翻译的标题
Aenderungen im Vitamingehalt von Cerealien waehrend hydrorthermischer Behandlungen (Flockung, Puffen, Extrusion)
1999-08-15
AGRIS AP
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